Roasted Whole Chicken With Lemon & Herbs
August 14, 2016
"A great Sunday night entrée. From J&G Podleski."
- Serving Size: 1 (468.3 g)
- Calories 458.4
- Total Fat - 10.9 g
- Saturated Fat - 2.7 g
- Cholesterol - 1089.1 mg
- Sodium - 656.6 mg
- Total Carbohydrate - 4.5 g
- Dietary Fiber - 0.6 g
- Sugars - 3.3 g
- Protein - 80.7 g
- Calcium - 74.7 mg
- Iron - 12.3 mg
- Vitamin C - 19.4 mg
- Thiamin - 0.1 mg
Move oven rack to bottom third of oven.
Preheat oven to to 425F.
Place a small rack inside a roasting pan; pour 1 cup water in pan.
Rinse chicken inside and out, and pat dry with paper towels.
In a small bowl, mix together mustard, brown sugar, rosemary, thyme, garlic, oil, salt & pepper to make a paste.
Add lemon zest and mix again; set aside.
Squeeze juice from lemon inside cavity of chicken, then tuck the used lemon half right inside it.
Tie legs together with kitchen string.
Rub reserved paste over surface of chicken and using your fingers, carefully rub paste between skin and meat on breast and thighs.
Place chicken on rack breast side down.
Roast uncovered for 30 minutes.
Remove chicken from oven and flip over.
Add a bit more water if it has evaporated.
Return to oven and roast for 35 - 40 more minutes, depending on size of bird.
If chicken brown too quickly, cover it loosely with foil.
When cooked, legs should move easily in sockets and thigh juices should be clear (not pink) when pierced with a small knife.
A meat thermometer inserted in thigh (away from bone) should read 170F.
Remove chicken from oven and let rest 10 minutes before carving.
Tips & Variations
No special items needed.